Wow! Thanks for all that great info!!
What I ended up doing is, chopping up a big bag of cherry tomatoes that I already had here from the garden...leaving several halved for a more chunky sauce
Then I sauteed half an onion..added that to the sauce..with Basil, oregano, parsely, hot pepper flakes and a bit of lemon juice..
I also added some chopped spinach to the sauce (cause he likes it..)
I marinated the fish in Italian dressing for a bit too.
Put the fish in a baking pan..rubbed it down with old bay seasoning and dry mustard.. drizzled on more lemon juice ..poured the tomato sauce over the fish ..
and its baking now..
Poor kid..
I know I ain't eating it...
Oh well,..worse comes to worse...the pigs and chickens will have a hearty dinner..
Sooo.......... How was the pizza you ended up ordering?
Growing up on the coast in Mass and being a sportsman, I have crossed paths with this species. Well the best part is that they put up a good fight, then its all downhill from there. I have had it many ways and to me there wasn't recipe that made it palatable. Some people love it but not me, you can lump mackerel in the same category. I am a white meat fish eater. If you do get more of this wonderful stuff the only recommendation I can make is to season and slow smoke. It drags the oils out of the filet and will mask some the heavy taste due to the all the dark meat in it. My father use to make it all the time and people would surround the smoker waiting for it. I tried it and that is all I will say.
